Whole Kernel Corn Bread
|Ears of corn||3 Large, husks and silks removed|
|Yellow cornmeal||8 Ounce, preferably stone ground (250 Gram, 1 1/4 Cups)|
|All purpose flour||4 Ounce (3/4 Cup, 125 Gram)|
|Salt||1 1⁄4 Teaspoon|
|Baking powder||1 Tablespoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Eggs||2 , lightly beaten|
|Milk||8 Fluid Ounce (1 Cup, 250 Milliliter)|
|Unsalted butter||2 Ounce, melted (1/4 Cup, 60 Gram)|
Preheat an oven to 425°F (220°C).
Position a rack in the middle of the oven.
Butter an 8-9-inch (20-23-cm) square baking pan that is 1 1/2 inches (4 cm) deep.
Fill a large saucepan three-fourths full with water and bring to a boil.
Add the corn and cook for 5 minutes.
Drain and immediately plunge into cold water to cool.
Using a sharp knife and holding each ear of corn upright on a cutting surface, cut the kernels from the cobs.
You should have 1 1/2-2 cups (9-12 oz / 280-375 g) kernels.
In a bowl stir together the cornmeal, flour, sugar, salt, baking powder and cayenne pepper.
Stir in the eggs and milk, then the corn kernels and butter.
Pour the batter into the prepared pan.
Bake until golden, 25-30 minutes.
Remove from the oven and let cool slightly on a rack for 2-3 minutes.
Cut into squares and serve warm.